Beet­root and co­coa brown­ies

Irish Examiner - Weekend - - Food -

100g of soft but­ter 200g of dark choco­late, bro­ken into small even pieces 400g of beet­root flesh, steamed un­til soft, skin re­moved 2 tsp of vanilla essence 230g of de­mer­ara sugar 3 eggs, lightly beaten 25g of co­coa pow­der 100g of plain flour

Pre­heat your oven to 180 de­grees and line an 8 x 10inch tin with parch­ment.

Place the but­ter and sugar into a saucepan and melt over a low heat, set aside.

Blitz the beet­root drain­ing any ex­cess juice be­fore you do. Stir the beet­root and vanilla into the choco­late.

Whisk the sugar and eggs un­til light and fluffy. Fold this into the beet­root mix­ture. Sieve in the flour and co­coa and stir ev­ery­thing un­til com­pletely com­bined.

Scoop the mix­ture into the tin and flat­ten it out. Bake for 25 min­utes and al­low to cool in the tin. Cut into squares be­fore serv­ing.

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